Soul-Food Salad recipe | Fresh & Flavourful | TASTE

Ingredients

• Fresh salad greens and herbs, such as cos lettuce, rocket and watercress, to scatter
• 1 x 70 g punnet asparagus, blanched
• 1 x 100 g packet green beans, blanched
• 2 cobs corn, blanched and kernels removed
• 1 x 150 g punnet cherry tomatoes
• 1 cucumber, shaved
• 4 leeks, thinly sliced
• Pumpkin seeds, toasted, for scattering
• 1 log Foxenburg chabris,crumbled
• For the dressing, combine:
• 2 free-range egg yolks
• 2 T white-wine vinegar
• 2 T Dijon mustard
• 2 T sugar
• 1 T freshly ground sea salt
• 2 cups good-quality olive oil
• For the tarts:
• 500 g good-quality puff pastry
• flour, for dusting
• 500 g Foxenburg chevin, crumbled
• 500 g cherry tomatoes, blanched and peeled
• Sea salt and freshly ground black pepper
• A handful of chopped chives